Crispy, golden sourdough cheesy breadsticks loaded with melted cheese and herbs. This quick sourdough discard recipe transforms your leftover starter into the ultimate snack in just 30 minutes!
You know that jar of sourdough discard sitting in your fridge, silently judging you? Time to put it to work. These cheesy breadsticks are what happens when your starter gets a second chance at glory—and honestly, they might just steal the show from whatever you were actually planning to make.
Table of Contents
Why You’ll Love These Sourdough Cheesy Breadsticks
Look, I’m not gonna oversell this, but these breadsticks have converted more than a few “I don’t know what to do with my discard” skeptics. They’re crispy on the outside, tender on the inside, and loaded with enough cheese to make you question if vegetables are even real. Plus, you don’t need to feed your starter or wait for any rise time. Just mix, roll, bake, and try not to eat them all before anyone else gets home.
They’re perfect for last-minute entertaining, Netflix binges, or those nights when dinner is just “snacks.” And if you’ve got picky eaters? These disappear faster than you can say “sourdough discard bread recipes.”
What Makes This Recipe Special
Most sour dough discard bread recipes require planning, patience, or both. Not these bad boys. We’re using baking powder for lift, so you get that satisfying homemade bread vibe without the commitment. The discard adds just enough tang to make things interesting, while the cheese does what cheese does best—makes everything better.
I’ve made these dozens of times, tweaking and testing until they were foolproof enough that even my sister (who once burned cereal) nailed them on her first try. They’re forgiving, flexible, and honestly kind of addictive.
Irresistible Sourdough Cheesy Breadsticks
Equipment
- Large bowl
- fork
- Oven
- Baking sheet
- Parchment paper
- rolling pin or wine bottle
- pizza cutter or knife
Ingredients
Main Dough
- 1 cup Sourdough discard Use it straight from the fridge. Substitute: ½ cup plain Greek yogurt + ½ cup water + 1 tsp vinegar.
- 1.5 cups All-purpose flour Bread flour for chewier texture; GF blend works with 1 tsp xanthan gum.
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 tbsp Olive oil Can swap with melted butter or avocado oil.
- 1 cup Shredded cheese Mozzarella or cheddar, or mix; vegan alternatives: Violife or Miyoko’s.
- 1 tsp Garlic powder Optional; can swap with smoked paprika, onion powder, or chili flakes.
- To taste Dried herbs Optional; oregano, basil, herbes de Provence, or fresh rosemary.
Instructions
- Mix sourdough discard, flour, baking powder, salt, olive oil, and garlic powder in a large bowl. Stir with a fork, then knead 1–2 minutes until smooth but not sticky.
- Flour counter lightly and roll dough into a ¼-inch thick rectangle (10×12 inches). Transfer onto parchment-lined baking sheet.
- Sprinkle shredded cheese and herbs evenly over the dough, leaving a ½-inch border. Press toppings gently into the dough.
- Bake in preheated oven at 375°F (190°C) for 15–18 minutes, rotating halfway. Look for golden edges and bubbling cheese.
- Cool 2–3 minutes, then slice into 1-inch sticks. Serve hot with your choice of dipping sauce.
Notes
Ingredients
Here’s what you need to make magic happen. Most of this is probably already hanging out in your kitchen.
| Ingredient | Amount | Notes & Swaps |
|---|---|---|
| Sourdough discard | 1 cup | Use it straight from the fridge—no feeding needed. No starter? Mix ½ cup plain Greek yogurt + ½ cup water + 1 tsp vinegar for a tangy substitute. |
| All-purpose flour | 1½ cups | King of structure. Bread flour makes a chewier bite; a 1:1 GF blend works with 1 tsp xanthan gum if it’s not pre-added. |
| Baking powder | 1 tsp | Your quick-rise hero. Test it in hot water—if it fizzes, you’re good to go. |
| Salt | ½ tsp | Kosher, sea salt, or that fancy Himalayan pink you forgot about—all work perfectly. |
| Olive oil | 2 tbsp | Adds golden, crusty richness. Swap for melted butter or avocado oil if you want. |
| Shredded cheese | 1 cup | Mozzarella for gooey pulls, cheddar for sharp flavor, or mix both for maximum drama. Vegans, try Violife or Miyoko’s—they melt beautifully. |
| Garlic powder | 1 tsp (optional) | Because garlic makes everything better. Swap for smoked paprika, onion powder, or chili flakes if you’re feeling adventurous. |
| Dried herbs | To taste (optional) | Oregano, basil, herbes de Provence, or fresh rosemary. Make them yours. |
How to Make Sourdough Cheesy Breadsticks
Alright, let’s get into it. This is where the magic happens, and I promise it’s easier than folding a fitted sheet.
Mix the Dough
Grab a large bowl and toss in your sourdough discard, flour, baking powder, salt, olive oil, and garlic powder if you’re using it. Start stirring with a fork until everything clumps together, then just get your hands in there.
Knead for about 1–2 minutes until the dough is smooth but not sticky. If it’s too tacky, add flour one tablespoon at a time. Too crumbly? Add a splash of water. You’re looking for that perfect playdough texture—soft, pliable, and oddly satisfying to squish.
Roll It Out
Flour your counter lightly and roll the dough into a rectangle about ¼-inch thick and roughly 10×12 inches. Don’t stress about perfect measurements—close enough is close enough. No rolling pin? A wine bottle works just fine (and pairs nicely with the finished product, if we’re being honest).
Transfer the dough onto a parchment-lined baking sheet. Here’s a pro move: fold up the edges of the parchment slightly to catch any cheese that tries to escape. Trust me on this one.
Cheese It Up
Now comes the fun part. Sprinkle your shredded cheese evenly across the surface, leaving about a ½-inch border around the edges. Toss on your herbs, then gently press everything into the dough with your hands.
Feel free to get creative here. Extra garlic? Do it. A sprinkle of red pepper flakes? Absolutely. This is your moment to shine.
Bake to Perfection
Pop your oven to 375°F (190°C) and slide the tray in. Bake for 15–18 minutes, rotating the pan halfway through for even browning. You’re watching for crispy golden edges and cheese that’s bubbling like it just won the lottery.
The smell at this point is going to be absolutely ridiculous. Just warning you.
Slice and Serve
Let the tray cool for 2–3 minutes before you dive in—molten cheese is no joke, and your mouth will thank you for the patience. Use a pizza cutter or sharp knife to slice into 1-inch-wide sticks.
Serve them hot with marinara, ranch, garlic butter, or honestly just eat them straight off the tray. No judgment here.
Expert Tips for Perfect Breadsticks
Don’t Skip the Parchment Paper
Cheese has a mind of its own when it melts. Parchment keeps cleanup easy and prevents sticking. Silicone mats work great too.
Use Cold Discard
No need to bring your starter to room temp or feed it first. Straight from the fridge works perfectly for this quick sour dough discard recipe. The whole point is convenience.
Cheese Choices Matter
Low-moisture mozzarella gives you those Instagram-worthy cheese pulls. Sharp cheddar adds flavor punch. Mix them 50/50 and you’ll understand why I keep making these on repeat.
Add Flavor Bombs
Beyond herbs and garlic, try grated Parmesan on top, everything bagel seasoning, or a drizzle of hot honey after baking. A friend of mine adds chopped jalapeños and it’s become her signature move.
Watch Your Oven
All ovens are liars. Start checking at 15 minutes. You want golden brown, not “I forgot I was baking” brown. The edges should be crispy, and the cheese should look like it’s living its best life.
Variations to Try
Pizza Breadsticks
Brush the dough with marinara sauce before adding cheese, then top with mini pepperoni and Italian seasoning. It’s basically pizza in stick form.
Cheesy Garlic Knots
Cut the dough into strips before baking, tie each one into a loose knot, brush with garlic butter, and bake. Fancy without the fuss.
Herb and Parmesan Twists
Skip the shredded cheese inside. Instead, brush with olive oil, sprinkle with Parmesan and fresh herbs, then twist each strip before baking. Elegant and delicious.
Spicy Jalapeño Cheddar
Mix diced pickled jalapeños into sharp cheddar before topping. Add a pinch of cayenne to the dough if you really want to commit.
Sweet Cinnamon Sugar Sticks
Swap the savory route entirely. Roll the dough in melted butter, coat with cinnamon sugar, and bake. Serve with cream cheese frosting for dipping. You’re welcome.
Troubleshooting Common Issues
Dough Too Sticky
Add flour gradually, one tablespoon at a time, until it’s workable. Humidity affects dough, so adjust as needed. It should feel smooth, not wet.
Cheese Sliding Off
Press toppings gently into the dough before baking. Also, don’t overload—more isn’t always better when gravity’s involved.
Breadsticks Too Hard
You might’ve overbaked them or rolled the dough too thin. Aim for ¼-inch thickness and check early. They’ll firm up slightly as they cool.
Not Enough Tang
If you want more sourdough flavor, let the mixed dough rest for 30 minutes before rolling. The discard gets a little more time to work its magic.
Uneven Baking
Rotate your pan halfway through. If one side of your oven runs hot (most do), this evens things out. Also, make sure your dough is rolled to an even thickness.
How to Store Your Breadsticks
| Storage Method | Instructions | Duration |
|---|---|---|
| Room Temperature | Store in an airtight container or zip-top bag. They’ll stay fresh and snackable. | 2–3 days |
| Refrigerator | Seal in an airtight container. Keeps them fresh longer, though they’ll lose some crispness. | Up to 5 days |
| Freezer | Flash freeze on a baking sheet, then transfer to a freezer bag. Perfect for future snack emergencies. | Up to 3 months |
Reheating Tips
Warm them in a 350°F oven for 5–7 minutes to restore that fresh-baked crispness. Microwave works in a pinch (30 seconds), but you’ll sacrifice texture. Air fryer? Two minutes at 350°F and they’re basically brand new.
No-Waste Kitchen Idea
Got leftover breadsticks that have gone a bit stale? Chop them up and use as croutons in salad, or blitz them into breadcrumbs for coating chicken or topping casseroles. Nothing goes to waste here.
Nutrition Information (Per Breadstick, Makes About 12)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 180mg |
| Carbohydrates | 13g |
| Fiber | 1g |
| Protein | 4g |
| Calcium | 60mg |
Note: Nutrition values are approximate and will vary based on specific ingredients and portion sizes.
Sourdough Cheesy Breadsticks FAQs
Can I use active sourdough starter instead of discard?
Absolutely! It’ll work just fine, though it feels a little wasteful when discard does the job perfectly. Save your fed starter for recipes using sour dough starter that actually need the rise.
What’s the best cheese for melting?
Low-moisture mozzarella is the MVP for that cheese pull, but honestly, use what you love. Gouda, fontina, and even pepper jack all work beautifully. Just avoid pre-shredded cheese if you can—the anti-caking agents mess with melting.
Can I make these ahead?
Yes! Prep the dough, roll it out, add toppings, and refrigerate covered for up to 24 hours. Bake straight from the fridge, adding 2–3 extra minutes to the bake time.
How do I know when they’re done?
Look for golden-brown edges and bubbly cheese. If you’re unsure, lift one edge with a spatula—the bottom should be lightly golden, not pale or doughy.
Can I double the recipe?
Of course! Just mix in batches if your bowl isn’t huge, or use a stand mixer. Bake on separate sheets—don’t overcrowd, or they’ll steam instead of crisp up.
Pairing Suggestions
These sourdough cheesy breadsticks are total team players. Serve them alongside bibimbap for a fun fusion dinner, or pair with marinara for classic Italian vibes. They also make an awesome addition to a charcuterie board, soup night, or game day spread.
If you’re on a sourdough discard kick, definitely check out these sourdough discard cheddar biscuits or these ridiculously good brown butter sourdough discard chocolate chip cookies. And for something a little lighter, the lemon blueberry sourdough discard muffins are chef’s kiss.
For more creative ways to use that jar of discard, browse our full collection of sourdough discard recipes. You’ll never waste starter again.
Final Thoughts
These irresistible sourdough cheesy breadsticks prove that discard deserves way more respect than it gets. They’re quick, customizable, and taste like you tried way harder than you actually did. Whether you’re looking for sour dough discard bread recipes that don’t require a stand mixer and three hours, or just want a ridiculously good snack, these deliver.
So grab that discard, raid your cheese drawer, and get baking. Your taste buds (and your Instagram followers) will thank you.
Ready to make these? Try the recipe, save it to Pinterest for later, and drop a comment below letting me know what cheese combo you went with. I’m always looking for new flavor inspiration, and honestly, I just love hearing about your kitchen wins. Happy baking!
